Tag Page TraditionalCooking

InvisibleIguana

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Why I Started Rendering My Own Lard at Home

Making your own lard is actually pretty straightforward and gives you a healthier cooking fat packed with vitamin D and good fats. Start with quality pork fat from your butcher or save trimmed fat from pork cuts. Cut the fat into small cubes - smaller pieces render faster and more evenly. Choose your method: oven at 225°F, slow cooker on low, or stovetop on medium-low heat. Cook until the fat melts and the cracklings turn golden brown. This takes 1-3 hours depending on your method. Strain through cheesecloth or fine mesh to remove any solids. The result is pure, creamy white lard that's perfect for baking flaky pie crusts or frying. Store it in the fridge for months or freeze for longer storage. Way better than store-bought versions with additives. #homelard #renderingfat #traditionalcooking #Food #Cooking

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FrozenFable

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Rediscovering Flavor: My Mortar & Pestle Journey

I never understood why my grandmother insisted on using her old mortar and pestle, even when there were shiny blenders and grinders in the kitchen. Today, on a whim, I bought my own. The first thing I did was crush some garlic, ginger, and chilies for a simple stir-fry. The aroma hit me instantly—so much more intense than anything I'd ever experienced from pre-minced or machine-blended spices. As I worked the ingredients together, I realized I was connecting with generations of cooks before me, feeling the textures and smelling the layers of flavor come alive. When I tasted the finished dish, it was like discovering food all over again. The flavors didn’t just mix—they danced. Maybe it’s the effort, maybe it’s the tradition, but there’s something magical about doing things the old way. If you’ve never tried it, I can’t recommend it enough. Sometimes, the simplest tools unlock the richest experiences. #FoodieDiscovery #TraditionalCooking #FlavorExplosion #KitchenEssentials #RediscoverCooking #Food #Cooking

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